Smoked Pork Belly Burnt Ends
Intermediate 5-6 hours 6-8 as appetizer Pellet / Smoker

Smoked Pork Belly Burnt Ends

Pork belly burnt ends are the gateway drug to brisket burnt ends — cheaper, faster, and arguably more crave-able. Cube it, smoke it, braise it in sugar and butter, then glaze it. Don't make these unless you've cleared your weekend.

Grill Wizard — Aussie pitmaster in MinnesotaBy The Grill Wizard · Aussie pitmaster, MN

Last Updated

First Published

ReviewedThis recipe was last reviewed on May 22, 2026.

Ingredients

  • 3 lb slab of skinless pork belly
  • ¼ cup yellow mustard (binder)
  • ½ cup your favorite BBQ rub (sweet/savory works best)
  • 1 stick (8 tbsp) unsalted butter
  • ½ cup brown sugar
  • ¼ cup honey
  • 1 cup BBQ sauce of choice
  • Cherry or apple wood/pellets

Step by Step

1

Cube the pork belly

Cut the slab into 1.5-inch cubes. Aim for uniform size so they finish together. If your belly has a thick fat cap, trim it down to about ¼ inch.

2

Bind, rub, and rest

Toss the cubes in mustard, then coat heavily with rub. Let them sit 30 minutes while the smoker comes up to 250°F with cherry or apple wood.

3

Smoke 3 hours on a rack

Arrange the cubes on a wire rack with space between each — you want smoke hitting every side. Smoke until the bark sets and internal temp is around 195°F.

4

Transfer to a foil pan with brown sugar and butter

Dump the cubes into a half-size foil pan. Top with brown sugar, sliced butter, and a drizzle of honey. Cover tightly with foil and return to the smoker.

5

Braise 90 minutes at 275°F

Bump the smoker to 275°F. The cubes will render in the butter-sugar bath and become probe-tender. Test one — it should slide off the probe with zero resistance.

6

Glaze and tighten

Drain off most of the liquid (save it for beans). Add BBQ sauce, toss to coat, return uncovered for 15-20 minutes until the glaze tightens and goes glossy.

Pro Tips

  • Skinless pork belly only — the skin doesn't render at smoking temps. Most grocery stores sell it pre-trimmed; Costco and butcher shops are best.
  • These reheat beautifully — toss leftovers on the [smoked mac and cheese](/recipe/smoked-mac-and-cheese) or stuff into tacos.
  • Run this cook alongside [smoked baby back ribs](/recipe/smoked-baby-back-ribs-321) — same temp, same wood, double the payoff.

Common Questions

Frequently Asked Questions

How long does Smoked Pork Belly Burnt Ends take to cook?
Total time is about 5-6 hours including prep and rest. It's intermediate — basic grill skills and a thermometer will get you across the line.
What grill do I need?
This recipe is written for a pellet / smoker. You can adapt it to other cookers — the main thing is matching the temperature and zone setup, not the brand of grill.
How many people does it serve?
6-8 as appetizer. Scale ingredients up or down proportionally for larger or smaller groups.
What's the single most important tip?
Skinless pork belly only — the skin doesn't render at smoking temps. Most grocery stores sell it pre-trimmed; Costco and butcher shops are best.
Can I make this ahead of time?
Most BBQ recipes hold beautifully — you can cook it earlier in the day, wrap tightly in foil, and rest in a cooler (no ice) for up to 4 hours. The flavor often improves with the rest.

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